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Roasted Sweet Potatoes

Thick Roasted Sweet Potato Slices

Roasting thick coins of sweet potatoes is one of the easiest ways to prep them and always goes over well with adults and kids. They are tasty with just olive oil and salt, but feel free to turn up the flavor a notch by adding fresh or dried herbs or spices.
Course Vegetable Side
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 150 kcal
Author Katie Morford


  • 2 large sweet potatoes
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 2 teaspoons favorite herb or spice, such as rosemary, thyme, chili powder, chipotle powder, or paprika (optional)


  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.

  2. Wash and dry sweet potatoes. Cut crosswise into 1/2-inch-thick slices. Pile slices in the center of a baking sheet and drizzle with olive oil. Use your hands to toss the potatoes in the oil until evenly coated. Add a few generous pinches of salt, several cracks of black pepper, and herbs/spices (if using) and toss again.

  3. Transfer half the sweet potatoes to the second baking sheet. Spread them out. Bake until the potatoes are nicely browned on the bottom, 15 to 20 minutes. Remove pans from the oven and using a spatula to flip the slices. Continue to bake until the second side is browned and the potatoes are very tender in the center, another 10 to 15 minutes.

  4. Serve immediately for maximum crisp